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Journal Abstract Search

331 related items for PubMed ID: 15780315

  • 1. Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum.
    Moschakis T, Murray BS, Dickinson E.
    J Colloid Interface Sci; 2005 Apr 15; 284(2):714-28. PubMed ID: 15780315
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  • 2. Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and alcohol.
    Radford SJ, Dickinson E, Golding M.
    J Colloid Interface Sci; 2004 Jun 15; 274(2):673-86. PubMed ID: 15144844
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  • 4. Characterization of phase separation behavior, emulsion stability, rheology, and microstructure of egg white-polysaccharide mixtures.
    Erçelebi EA, Ibanoğlu E.
    J Food Sci; 2009 Aug 15; 74(6):C506-12. PubMed ID: 19723189
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  • 10. Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking.
    Doi T, Wang M, McClements DJ.
    Food Res Int; 2019 Nov 15; 125():108549. PubMed ID: 31554123
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  • 11. Stability of acidic egg white protein emulsions containing xanthan gum.
    Drakos A, Kiosseoglou V.
    J Agric Food Chem; 2006 Dec 27; 54(26):10164-9. PubMed ID: 17177555
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  • 12. Influence of deacetylation on the rheological properties of xanthan-guar interactions in dilute aqueous solutions.
    Khouryieh HA, Herald TJ, Aramouni F, Bean S, Alavi S.
    J Food Sci; 2007 Apr 27; 72(3):C173-81. PubMed ID: 17995797
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  • 16. Rheological properties of aqueous solution containing xanthan gum and cationic cellulose JR400.
    Li H, Chen R, Lu X, Hou W.
    Carbohydr Polym; 2012 Oct 15; 90(3):1330-6. PubMed ID: 22939348
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  • 18. Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk.
    Gaygadzhiev Z, Hill A, Corredig M.
    J Dairy Res; 2009 Aug 15; 76(3):349-55. PubMed ID: 19519978
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  • 19. Effects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate.
    Li J, Wu Y, Ma Y, Lu N, Regenstein JM, Zhou P.
    Food Funct; 2017 Aug 01; 8(8):2897-2904. PubMed ID: 28740977
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  • 20. Microstructure of acid-induced caseinate gels containing sucrose: quantification from confocal microscopy and image analysis.
    Pugnaloni LA, Matia-Merino L, Dickinson E.
    Colloids Surf B Biointerfaces; 2005 May 25; 42(3-4):211-7. PubMed ID: 15893221
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